Description
Molten raspberry chocolate cupcakes melt hearts with their rich, gooey centers and intense flavor profile. Silky chocolate and tangy raspberry combine in a luxurious dessert that promises pure indulgence for chocolate enthusiasts.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) semisweet chocolate, chopped
- 2 large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter
Flour and Seasoning:
- 1/2 cup (60 grams) all-purpose flour
- 1/4 teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
Raspberry Filling:
- 1/2 cup (160 grams) raspberry preserves
- 1/4 cup (60 milliliters) heavy cream
Instructions
- Set the oven temperature to 375°F (190°C) and prepare a 12-cup muffin tin with paper liners.
- Create a smooth chocolate base by melting butter and chocolate in a microwave-safe bowl, stirring between 30-second intervals.
- Incorporate granulated sugar into the melted chocolate mixture until fully integrated.
- Gradually blend eggs into the chocolate mixture, one at a time, ensuring thorough mixing after each addition. Infuse vanilla extract for enhanced flavor.
- Gently fold flour and salt into the batter, mixing until just combined to maintain a light texture.
- Evenly distribute the chocolate batter among the prepared muffin cups.
- Prepare the raspberry filling by warming preserves in a small saucepan until liquefied.
- Remove the preserves from heat and introduce chopped chocolate, stirring until creating a smooth consistency.
- Blend heavy cream into the raspberry mixture, ensuring complete incorporation.
- Carefully spoon the raspberry filling over the chocolate batter in each muffin cup.
- Bake for 12-14 minutes, watching for set edges while maintaining a soft center.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack.
- Serve immediately while warm to experience the luxurious molten center and vibrant raspberry filling.
Notes
- Swap chocolate types to customize flavor profiles, like dark for intense richness or milk for sweeter notes.
- Ensure eggs are room temperature for smoother batter and better chocolate integration.
- Prevent filling from sinking by gently spooning it onto batter’s center, avoiding touching sides of liner.
- Gluten-free option works perfectly by substituting all-purpose flour with almond or gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 21g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg